NDLI: Thermal adaptation of pacific bluefin tuna Thunnus orientalis to temperate waters

Content Provider	Springer Nature Link
Author	Kitagawa, Takashi Kimura, Shingo Nakata, Hideaki Yamada, Harumi
Copyright Year	2006
Abstract	Immature Pacific bluefin tuna Thunnus orientalis, tagged with archival tags, were released near Tsushima Island in the East China Sea during the winters of 1995 through 1998. Time-series data for ambient and peritoneal cavity temperatures, recorded every 128 or 256 s for 23 fish recovered, were analyzed. The objective of this study was to clarify the process of development of thermoconservation ability with growth in relation to adaptive mechanisms to cooler temperate waters. According to the results, mean ambient temperatures ranged from 14.9 to 20.7°C, which is almost within the optimum temperature range according to previous reports. Mean peritoneal temperatures were higher than ambient temperatures (19.7–27.3°C), but never reached 35°C, which would induce overheating. Although the mean thermal differences between peritoneal and ambient temperatures increased with body size, the rate of increase decreased with body size. A heat budget model suggests that as the insulation of the body develops, the estimated mean values of internal heat production decrease with body size. This is probably due to the allometric scale effect and explains why the thermal difference does not increase quickly with body size. It is likely that Pacific bluefin tuna inhabit cooler temperate waters in mid-latitude regions to avoid overheating.
Starting Page	149
Ending Page	156
Page Count	8
File Format	PDF
ISSN	09199268
Journal	Fisheries Science
Volume Number	72
Issue Number	1
e-ISSN	14442906
Language	English
Publisher	Springer-Verlag
Publisher Date	2006-01-01
Publisher Place	Tokyo
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	archival tag bluefin tuna internal heat production thermal adaptation wholebody heat-transfer coefficient Fish & Wildlife Biology & Management Freshwater & Marine Ecology Food Science
Content Type	Text
Resource Type	Article
Subject	Aquatic Science

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